Beef Brisket

After having the beef brisket at Anette and Devon’s “Easter and Masters Party,” I just had to try it myself.  With thanks to Anette for passing on the recipe, I was on my way to creating some really great tacos.

 

I started with some fresh vegetables

 

 

Chopped the celery

 

 

Green onions

 

 

Carrot, and put them all in a Tupperware container and set aside

 

 

Then chop some Roma tomatoes.  Add salt, pepper, olive oil, balsamic vinegar, and brown sugar and put in a Tupperware container and set aside

 

 

The day before I put the dry rub on the brisket and refrigerated for twenty-four hours

 

 

Chopped the zucchini and add salt, pepper, lemon juice, smoked paprika, dill, olive oil and put in the refrigerator overnight

 

 

 

Cut the sweet onion and add ancho chili pepper, smoked paprika, salt, pepper, olive oil and put in the refrigerator overnight

 

 

 

Take the six-pound brisket out and put it in a pan fat side up and set aside for about an hour, then cook at 250 degrees for about four hours

 

 

 

Cook the zucchini and onions. Dice the onions and add to the vegetables.  Slice the zucchini and put in a separate Tupperware container

 

 

Char the peppers and put in a plastic bag for five minutes and peel off the skin, chop and add to the vegetables

 

 

 

I heated some fresh tortillas in a cast iron pan with some olive oil, and then added some homemade hot sauce, Monterey jack cheese, and the thinly sliced brisket. I mixed some cabbage and mixed greens with two tablespoons of the vegetables, chopped tomatoes and a sauce made of:

 2 Teaspoons homemade Italian dressing

 

1 Teaspoon sour cream

 

4 Drops of homemade hot sauce

 

Mix well, toss with salad, and add the salad to tacos as you eat.

 

 

 

Mmmm…really good.

 

-Mike